Ingredients:
8 large flat chestnut mushrooms
[hd]For the stuffing[/hd]
3 tbsp soy sauce
1 tbsp clear honey
3 tbsp chopped fresh parsley
400g can chickpeas, drained
16 pitted green olives, quartered
method:
- To make stuffing, mix soy sauce, honey and parsley together. Stir in the chickpeas and olives.
- Place the mushrooms on large squares of lightly oiled aluminium foil. Divide mixture between the mushrooms, then make loose foil parcels, sealing edges well.
- Cook on the barbecue or in a hot oven (190C/375F/Gas 5) for 10-15 minutes.
